Roast Butternut Pumpkin with Maple Mustard Dressing

Easy lazy recipe for a weeknight dinner that tastes amazing. Crispy roasted butternut pumpkin stuffed with broccoli, quinoa and walnuts and drizzled with maple mustard dressing.

Recipe

Prep Time: 25 mins
Cook Time: 40 mins
Yields: 4-6

Ingredients

  • 2 small butternut pumpkins
  • 1/2 cup quinoa
  • 1 tablespoon olive oil
  • 1 small white onion, finely chopped
  • 2 garlic cloves, minced
  • 1 cup broccoli florets
  • 1 cup walnuts
  • 100 g feta, crumbled (skip if vegan)
  • 1 teaspoon Italian seasonings
  • For the Maple Mustard Dressing:
  • 3 tablespoons maple syrup
  • 3 tablespoons mustard
  • 2 tablespoons extra-virgin olive oil
  • fresh mint leaves, chopped, for serving
  • pomegranate molasses, for serving

Method

  1. Cook quinoa according to the package directions. Place broccoli and walnuts into a food processor and pulse until mixture resembles crumbs.
  2. In a frying pan heat oil over medium heat. Add onions and garlic and cook for 5 minutes or until golden brown. Add broccoli and walnut mixture, season to taste, cook for another 5 minutes. Switch the heat off, add in feta (if using) and mix until combined. Set aside.
  3. Preheat oven to 180°C and line a baking tray with parchment paper. Cut each pumpkin in a half lengthwise and remove seeds. Score surface of each half in a criss-cross pattern. Arrange pumpkins on the prepared baking tray and bake for 20 minutes. Remove from the oven, don’t switch the heat off.
  4. Fill hollows of the pumpkin halves with the broccoli mixture and spray with olive oil. Return to the oven and bake for another 20 minutes or until tender.
  5. Make the dressing. In a small bowl whisk together all the ingredients. Serve roast pumpkins warm, drizzled with maple mustard dressing, fresh mint leaves and pomegranate molasses. Enjoy right away!

Nutrition Facts

Per serving: 342 KCALS | 22.4G FAT | 2G SAT FAT | 30G CARBS | 8G SUGAR | 5.7G FIBRE | 9.9G PROTEIN

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